#german
11 viral recipes tagged #german.
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德式炸猪排
A pounded-thin pork cutlet in a shatteringly crisp, golden crumb that puffs and ripples away from the meat. The trick is dry crumbs, hot fat, and the gentle pan-swirl that makes the coating souffle.
germanweeknightfried -
柏林咖喱香肠
Berlin's iconic street snack: a fried pork sausage sliced and drowned in a tangy-sweet curried tomato sauce, dusted with more curry powder. Invented in postwar Berlin, eaten standing up with a little wooden fork and fries.
germanstreet-foodweeknight -
阿尔卑斯芝士面疙瘩
The Alps' answer to mac and cheese: tender homemade egg-noodle spätzle layered with melting mountain cheese and crowned with a heap of deeply caramelised onions. Rich, savoury and irresistibly comforting — a one-pan classic of southern Germany, Austria and Switzerland.
germanvegetariancomfort-food -
德式糖醋焖牛肉
Germany's national pot roast: a beef joint steeped for days in a tangy red-wine-and-vinegar marinade with juniper and cloves, then slowly braised until fork-tender. The braising liquid is thickened — traditionally with crushed gingerbread (Lebkuchen) — into a sweet-sour gravy that's pure comfort over potato dumplings and red cabbage.
germanbeefbraise -
德式牛肉卷
The Sunday-roast classic of German home cooking: thin slices of beef smeared with mustard, layered with bacon, onion and pickle, rolled up and braised low in red wine until fork-tender. The braising liquid becomes a deep, glossy gravy. Served with potato dumplings and red cabbage, it's the comforting centrepiece of countless German family tables.
germanbeefbraise -
施瓦本大饺子
Swabia's beloved 'pasta pockets': large squares of fresh pasta wrapped around a savoury filling of minced meat, spinach, soaked bread and onion. Legend says monks hid meat inside the dough to eat it discreetly during Lent — hence the nickname 'Herrgottsbscheißerle' (little God-foolers). Served floating in beef broth, or pan-fried in ribbons with egg and onions.
germanfrom-scratchcomfort-food -
德式芝士面疙瘩
Germany's homey answer to mac and cheese: little free-form egg noodles scraped fresh into boiling water, then layered with mountain cheese until molten and crowned with a heap of deeply caramelised onions. Spätzle hails from Swabia, and Käsespätzle is its most comforting form — soft, eggy, cheesy and rich, the kind of Alpine soul food that turns a cold night around.
germanvegetariancomfort-food -
德式土豆沙拉
Germany's essential side dish, in its southern style: warm waxy potatoes dressed not with mayonnaise but with a savoury, lightly tangy bath of warm broth, vinegar, mustard, oil and onion, soaked in while the potatoes are still warm so they drink up the flavour. Kartoffelsalat is the classic partner to schnitzel, sausages and roasts — and the great north-south, broth-versus-mayo debate is one every German family has an opinion on.
germanvegetarianside -
巴伐利亚脆皮烤猪
Bavaria's beloved Sunday roast: a joint of pork (often shoulder) with a scored rind, roasted slowly with onions, carrots and caraway and basted with dark beer until the meat is tender and the skin crackles into glassy crackling (Kruste). The flavourful pan juices become a rich, dark gravy. Schweinebraten is the centrepiece of the beer garden and the family table, traditionally served with bread or potato dumplings (Knödel) and sauerkraut or a cabbage salad.
germanporkroast -
德国阿尔萨斯薄底火焰薄饼
The crackly-thin tart of the German-French Rhine borderland (Alsace and Baden): a paper-thin, unleavened dough spread with crème fraîche (or fromage blanc), scattered with thinly sliced onion and smoky lardons, and blasted in a hot oven until the edges char and the base turns shatteringly crisp. Its name means 'flame cake' — it was baked to test the bread oven's heat. Light, smoky and savoury, Flammkuchen (tarte flambée in French) is eaten in squares with the fingers, often as a sociable starter, and it comes together far faster and lighter than any pizza.
germanalsatianthin-crust -
大黄蛋糕
This is a classic German Rhabarberkuchen: a tender, buttery vanilla sponge (Rührteig) baked with a thick layer of tart rhubarb pressed into the top. The fruit keeps the crumb moist while its sharpness cuts the sweet batter, and because the pieces sit on the surface rather than folded in, they stay juicy and jewel-bright instead of sinking. It is the kind of unfussy spring cake you slice for afternoon coffee and finish the same day.
germandessertcake